Herb – Coriander – (Coriandrum sativum)

Description

Coriander is rich in anti-oxidants. This variety of Coriander is the standard variety for seed production, whilst the leaves can be used it runs to seed very quickly to maximise seed production. Coriander goes well with fish, chicken and pork and is especially tasty when added to curries. The seeds can be used to make a delicious carrot and coriander soup in the winter.

Pack size: 120 Seeds

Additional Details

When to Sow Coriander Seeds
April.

Where to Sow
Direct into open ground. The site should have full sun and have light, rich soil.

When to Transplant
Thin out seedlings as they grow to avoid over-crowding.

Harvest
Leaves can be picked anytime.  Seeds should be collected once they turn brown but before they drop.  Roots can be dug up in the autumn.

Uses
Coriander seeds can be used to flavour tomato chutney, used in ratatouille, frankfurters and curries.  Whole seeds can be added to soups and vegetable dishes. The stem can be cooked with beans and soups and the root can be cooked as root vegetables in curries.

Handy Tip
Mix a tbsp of coriander seeds with a crumbled cinnamon stick, a tbsp of whole cloves, and a cup of rose petals for a spicy pot-pourri.